Slow Cooker Coconut Curry Pork
Ingredients
- 2 ½ to 3 pounds pork roast (see note)
- 1 large red pepper, diced (about 1 cup)
- ½ cup diced onion
- 1 (14-ounce) can light coconut milk
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon curry powder (see note)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons fresh lime juice
- Chopped fresh cilantro
Instructions
- Spray the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the pork, red pepper, and onion. In a bowl or liquid measuring cup, whisk together the coconut milk, garlic, brown sugar, curry powder, ginger, salt, and pepper. Pour the sauce into the slow cooker, cover and cook on low for 8 hours or on high for 4-5 hours (exact time will depend on the size of your pork roast).
- When the pork is tender, use two forks and coarsely shred the pork in the slow cooker into pieces. Mix the cornstarch and lime juice together in a small bowl and stir into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the sauce is slightly thickened.
- Serve over cooked potatoes, rice or quinoa, and garnish with cilantro, if desired.
Notes
Curry Powder: I feel like I tend to overtalk curry powder but I'll say it again: my favorite curry powder is the Sweet Curry powder from Penzey's spices. The flavor is amazing (it has converted several non-curry lovers) and worth keeping on hand. If you don't have it, feel free to use a curry powder you have, keeping in mind the flavor is really going to come through so use a brand you like (and that isn't too spicy if you don't like heat).
Pork: as for pork, I've made this with boneless pork loin and also a boneless pork shoulder - the pork shoulder was slightly more tender since it isn't quite as lean as a pork loin but ultimately, the cut of pork will probably be quite versatile here. You want a pork roast that will get nice and tender and shred well.